Description
Street style Thai Drunken Noodles with chewy rice noodles, vegetables, basil, and a bold savory sauce.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut
- 1 cup fresh basil leaves
- 2–3 Thai bird chilies, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 lime, juiced
- Optional protein: chicken, shrimp, or tofu
Instructions
- Cook rice noodles according to package directions and drain
- Heat oil in a skillet or wok over medium-high heat
- Add garlic and sauté until fragrant
- Add bell pepper and green beans and stir-fry briefly
- Add protein if using and cook until done
- Mix sauces and sugar in a bowl
- Add noodles and sauce to the pan and toss well
- Stir in basil and chilies
- Finish with lime juice and toss
- Serve hot immediately
Notes
- For deeper flavor, marinate protein in soy sauce and lime juice for 15 minutes
- Adjust chilies to control heat
- Use wide rice noodles for best texture
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg